When in a bowl, instead of a smooth consistency, it forms something like a climbing avalanche, it’s easy to get angry. This most often happens when the mixers are incorrectly installed or run in the wrong direction.
- Direction of rotation – if the mixers screw the mass inwards, it tends to winding up on hooks. Then, instead of thoroughly grinding the ingredients, you will have to take breaks for scraping and cleaning.
- Angle – if you hold the mixer at the wrong angle, the ingredients are not forced down the bowl, but float up.
- – too thick mass combined with a lightweight hand mixer, it’s a recipe for frustration.
Most mixers have two types of attachments: classic beaters and hooks. Each of them has its own place, and if put in the wrong way, they can completely ruin your plans.
The most common mistakes:
- Switching sides – some models have mixers with a slight bend. The manufacturer planned for one to rotate the mass to the left and the other to the right. If you switch them around, the mass starts to climb up.
- Incomplete seating – if you do not insert the mixers all the way, they will “dance” in the sockets. This not only affects the mixing efficiency, but also shortens the life of the device.
- Wrong choice of tip – beaters are great for egg whites or whipped cream, but not necessarily for thick cheesecake. Hooks are the domain of yeast cakes, but they cannot handle butter cream.
In theory, using a mixer is simple. However, in practice it turns out that old habits persist and we often repeat mistakeswhich can have a significant impact on the quality of the dough and the effect of baking. Here are four basic tips that will help you avoid mistakes.
- Start with low speed – this will prevent the ingredients from “shooting” onto the kitchen walls. Once they connect, only then speed up.
- Hold the mixer steadily – do not tilt it too much from side to side. The mixers should work perpendicular to the bottom of the bowl.
- Choose a bowl – a bowl that is too shallow means a mess, and one that is too deep may prevent the mixers from reaching the ingredients well. The ideal one is medium-sized, preferably with a slightly tapered bottom.
- Don’t overdo it – if you pour half a kilogram of flour into a bowl and a liter of milk, an ordinary hand mixer may not be able to handle it.
Do you remember cast iron grinders and wooden chopsticks? There was also a rule there: mix so that the mass spreads to the sides and does not rise to the top. It’s similar with a mixer – all you need is the mixers will work “outwards”, not “inwards”.
- If your mixers have different shapes – check the manufacturer’s markings. There are often small letters L and R (left, right) on the pins.
- If the mixer still remembers the times of the Polish People’s Republic – experiment which setting allows the mixture to stay at the bottom of the bowl.
Also remember that sometimes a mixer is not enough and not every equipment is suitable for everything. Hand mixers have limited power and while they work great, they may not work well with heavy yeast. Then it is better to use a planetary mixer or switch to kneading the dough by hand.
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